Easy no fuss smoked Turkey, seasoned inside and out generously with Meathead poultry seasoning over night and smoked on the Weber Smokey 18 with cherry and hickory at about 350 for 4 ish hrs. Vac sealed and froze for soups and sandwiches later, sooo good !
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I've read that if you smoke a turkey or chicken that the bones are worthless for making soup, nasty taste. I really don't know, just what I read somewhere. By the way your turkey looks fantastic.-
You may want to inquirer as to a local meat farm, ie chicken turkey and sometimes beef.
Great quality and worth supporting the local shops. I can get chicken feet n backs for cheap
and they make killer stock. -
I made turkey broth, years ago, from smoked turkey I had done on a WSM and it was terrible. Had to throw it out. I tried making broth again after recently smoking 5 turkeys using kiln dried wood on my Jambo and the broth was great. Hmmm. The WSM turkey was more smokey and the Jambo turkeys had much less smoke taste because of the kiln dried wood. I wonder if my WSM smoked turkey suffered from creosote since possibly due to incomplete combustion of the wood chunks? -
Wish I could remember where I read that misinformation, that's why this forum is such a great resource. Just when you thought that you knew everything
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Beautiful bird!!
I usually spatchcock...carcass & bones are used to to create a wonderful soup stock....Comment
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Very nice. Love turkey, especially sandwiches! Good job!Comment
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Beautiful! Gobble, Gobble!
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What a beauty of a bird! You did a great job on that cook.
KathrynComment
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Wow, You Done Good.Comment
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Great smoke on that bird!Comment
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Nice looking bird. Good job.Comment
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